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Dark Chocolate Financiers

September 9, 2007

I can hear you read the title "No Helen! Not another Financier recipe....please!" I know, I know, I have made them plenty of time myself, I have also seen them successfully baked and talked about on otherblogs, so why would I subject my house to the wonderful aromas of dark chocolate and almonds on a sunday afternoon? To help a reader in search of a good recipe, that's why... About a month ago, I received an email from A. asking me if I had a good recipe, easy enough for her to reproduce for dark chocolate financiers she had sampled at a local bakery and especially for a version in which the chocolate was not overpowering, but just "in the right amount".

First, I felt very flattered that a reader would come out and ask for help (everyday somebody new comes out of lurkdom, and that is always appreciated). Then I thought I had the perfect excuse to bake and sample many variations of one of my favorite mini cakes as I don't lack financiers recipes. I could not tackle this project right away as I was entertaining a guest last month (and I have to admit, myself at the same time) and we had already decided on a fewitems to baketogether. I decided that this past week was the perfect time to try different chocolate financiers recipe and finally nailing the one that had the perfect balance of chocolate to pastry. I know that everybody's taste vary greatly in that regard but I think I have achieved success and hope that A. likes the outcome as much as we did.

I found a great recipe in a magazine I brought back from home this past Christmas and it was already adapted from Master Chocolatier Jean Paul Hevin. With such a source I felt confident to be steered in a good direction. Financiers are so easy to make, only the name makes them seem fancy. Not having the classic rectangular molds to make them (but they are on their way...thanks mom!), I used mini rectangular tart molds. Really people, do not hesitate making a recipe just because you do not have the "appropriate" or "classical" pans....what is more important?....Taste! Right!I also made a hapy discovery while baking and sampling various recipes. Financiers are traditionally made with ground almonds and somehow in the middle of all that baking frenzy, I ran out....well, I found out that ground graham crackers make a suitable substitute, (in the same quantity) when you are in that predicament.both in taste and flavor....who would have thought?! Anyway, on with the recipe...

It is best to do everything by hand as you can control the folding of all the various ingredients better, and really it requires only a minimum of elbow grease.In a heavy bottom saucepan, heat the cream to boiling point, pour over the chocolate and let sit for 2 minutes. Gently stir to melt the chocolate and cream together until smooth.In a separate bowl, combine the powdered sugar, flour, ground almonds, baking powder.In a small bowl, beat the egg whites for a minute, just to break them up. Add them to the flour mixture carefully, before they are completely incorporated, add the melted butter. Finally, fold in the chocolate/cream mixture and fold until smooth.Divide the batter into the molds (preferably coated with cooking spray or buttered), and bake at 350F for 15 to 20 minutes, depending on your oven.Let cool 5 minutes before you unmold them.

Well, the only issue I have with this recipe is that it does not make enough!!! So, A. I hope you get to try them soon and tell me what you think.

Financiers are a favorite at my house. It has a very flexible batter which can be made ahead of time and I just love the textures. My favorite is the brown butter ones but I can't wait to have them in chocolate!

Yikes, I'm totally guilty of putting of baking certain stuff because I don't have THE moulds/pans! And that includes financiers ~hehe. I can't wait to try these out, even without the 'proper' pan! Thanks :)

They look exceptionally cute tied up with that pretty pink/chocolate ribbon. :-) I wanted to try the plum cake this week, but the plums at the grocery store today were hard as rocks, so I passed them by. I just loved the sound of it...and yours was so beautiful too.

Graham cracker crumbs for ground almonds? That's worth the price of the post right there! Wait, I didn't pay for it. But you're worth rewarding. Drop me a line with your address and I'll send recompense. :-)

I love the Frenchie bow on these.If I attempted this recipe I'm afraid the bowl of dough would be as far as it went...I prefer my cakes uncooked from early kitchen assignments as the official spoon and bowl cleaner.

i made some financiers today and ended up making a second batch, as i cuoldn't resist eating the dough uncooked... well, lots of it, too much anyway! my version is with browned butter, which is absolutely delicious and moreish, but dark chocolate sounds like a treat, too!